4 large heirloom tomatoes
1 pound fresh mozzarella
1/2 cup
loosely packed fresh basil, tornSea saltFreshly cracked black pepperBalsamic vinegar
Extra-virgin olive oil
Slice mozzarella and tomatoes 1/4 inch thick; arrange on serving platter. Sprinkle with fresh basil, salt, and pepper. Drizzle to taste with balsamic vinegar and extra-virgin olive oil.
Coastal Living, October 2007
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This recipe was most recently featured in
Boston Organics Newsletter No. 30 of 2013.